what you should know

A sexy alternative to plain old broccoli, raab is a dark and leafy green with a pungent bite.

While Broccoli raab, orrapini (as it is known in its native Italy), immigrated to the U.S. in the 1920s, Americans have been slow to embrace its bitter charms. 

family matters Both broccoli and broccoli raab belong to the brassica family, which also includes cabbage,Brussels sprouts and cauliflower. Despite its resemblance to broccoli, raab is thought to have descended from another brassica, the turnip. 

bittersweet The bitterness of broccoli raab can be tempered by blanching and shocking the greens before using them; a nice slow braise sweetens the stalks.

winter green Broccoli raab is at its best from autumn to spring. When choosing broccoli raab, look for firm, deep green stems. The leaves and florets should have no yellow, brown or black spots (though if the florets are studded with tiny yellow flowers, don't fear -- they're delicious). Store unwashed broccoli raab in a plastic bag for up to a week.

what you should know

Wash and dry broccoli raab (and other greens) with the help of organic cotton kitchen towelsor a time-saving OXO salad spinner.

Prepping broccoli raab is a snap with a stout cutting boardand a good bird's beak paring knife.

Nothing shows off your greens like a simple round serving bowl.

what you do

Broccoli raab makes pasta more exciting. Pair it with fusilli ororecchiette, or go with Sicilian-style sardines and rigatoni.

Healthy barley risotto with broccoli raab tastes creamy without having to add the cream.

Roasted, braised or sautéed with garlic and dressed with oil and vinegar, broccoli raab is one of our favorite simple vegetable dishes.

Swap broccoli raab for spinach in a homemade calzone with ricotta and parmesan.

Featured recipe: Broccoli raab meets sautéed potatoes and salty blue cheese in a hearty one-dish vegetarian meal.